Best Vanilla Flan Recipes

VANILLA FLAN

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.

VANILLA CARAMEL FLAN

Steps:

• Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
• To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.

VANILLA AND LIME FLAN

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

VANILLA FLAN

Steps:

• Preheat oven to 325°F.
• In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
• In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish. Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
• Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.

VANILLA-LIME FLAN

Steps:

• Preheat oven to 325°F. Place eight 2/3-cup ramekins or custard cups on work surface. Stir 1 1/3 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel. Place ramekins in large roasting pan.
• Using back of spoon, mash 1/2 cup sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mixture into egg mixture. Whisk in vanilla and salt. Ladle custard into caramel-lined ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
• Bake flans until just set and beginning to color on top, about 45 minutes. Remove from water; let cool 45 minutes. Cover and refrigerate overnight.
• Cut around sides of ramekins to loosen flans. Invert flans onto plates. Garnish with lime slices, if desired.

FLAN DE VANILLA

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

VANILLA FLAN WITH RASPBERRIES

Steps:

• Preheat oven to 325°F.
• In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
• In a large bowl whisk together eggs, egg yolks and vanilla.
• Stir in whipping cream, milk and 1 1/2 cups sugar.
• Divide mixture among pie dishes.
• Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
• Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
• Invert custards on platters; sprinkle with raspberries to serve.

LIGHT VANILLA FLAN

Steps:

• Spray six 6-ounce custard cups with cooking spray.
• Set aside.
• Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat.
• Cook, stirring constantly, until sugar melts and syrup is light golden brown.
• Pour into custard cups; let cool.
• Combine milks in a medium saucepan and heat until bubbles form around edge of pan.
• Combine egg substitute, 1/4 cup sugar, salt, and almond extract; beat well.
• Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly.
• Pour mixture evenly into custard cups; cover with alumninum foil.
• Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan.
• Bake at 325 for 25 minutes or until a knife inserted near center comes out clean.
• Remove cups from water, and chill at least 4 hours.
• To serve, loosen edges of custard with a spatula; invert onto plates.

PANAMANIAN VANILLA FLAN RECIPE.

Steps:

• 1. Make the caramel: Place the sugar and 2 teaspoons of vanilla in an non stick pan over medium fire (no water is needed. The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides. Leave to cool to allow caramel to harden a little bit. I use 8" or 9" pans that are 2 1/2 inch tall.
• 2. Make the Flan: In a bowl mixt the evaporated and sweetened condensed milk, slightly beaten eggs, salt and the 3 tablespoons of vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve and slowly pour into the caramelized pan. Note: Do not over mix.
• 3. Place in double boiler and bake at 400 degrees F or 200 degrees C. for 60 minutes until set but still soft. It will settle even more once is has cooled. Leave to cool on rack, and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, or any other fruit, whipped cream if you like. Enjoy!

VANILLA FLAN-CAKE

Steps:

• Heat oven to 375ºF.
• Pour cajeta into 9-inch round cake pan sprayed with cooking spray. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth. Mix flour, baking powder and baking soda until blended.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add remaining egg and vanilla; mix well. Beat in flour mixture alternately with sour cream. Pour over cajeta in pan. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed side down.
• Place filled cake pan in larger shallow pan. Add enough water to larger pan to come halfway up side of cake pan.
• Bake 1 hour 15 min. or until toothpick inserted in center of dessert comes out clean. Remove dessert from water bath; cool completely on wire rack. Refrigerate 2 hours. Unmold just before serving.

VANILLA AND LIME FLAN

Steps:

• Method 1. Preheat the oven to 360 degrees Farenheit 2. To make the caramel , heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn. 3. Meanwhile, pour the condensed milk and whole milk into a pan. Add the zest of the limes. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to your milk mixture. 4. Simmer the milk slowly for fifteen minutes to let the flavours infuse. 5. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside. 6. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk , vanilla and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling from the heat. Once the temperature of the eggs has been raised by the warm milk, pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. 7. Cook the cake pan in a water bath by placing the pan inside a larger pan which is filled half way with water. Place in the oven and cook for 45 minutes to an hour. 8. Once ready, allow to cool and place inside a fridge overnight. The flan is then ready to be flipped over gently and served.

VANILLA BEAN FLAN

Steps:

• Preheat oven to 350°F.
• Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes.
• Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Let caramel cool.
• Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture.
• Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.
• Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours. Unmold flans by running a knife around edges to loosen and inverting onto plates.

VANILLA FLAN WITH BUTTERSCOTCH SAUCE

Steps:

• Heat a medium saucepan, over medium heat, with the half and half and vanilla until steaming, about 3 minutes; remove from heat, cover, and allow to steep 15 minutes (skip this step if using vanilla extract).
• Position rack to lower third of oven; preheat to 350 degrees F.
• In a small bowl, combine brown sugar and 1/4 teaspoon salt, pressing with spoon to remove any lumps; dump into a 9 inch pie pan and press down in an even layer.
• Remove vanilla bean from half and half, scrape out seeds, and return seeds to half and half; heat to steaming, about 1 or 2 minutes.
• In a large bowl, whisk together eggs, granulated sugar, and 1/4 teaspoon salt; gradually whisk in half and half mixture until well combined (if using vanilla extract, you would add it here).
• Pour mixture into pie plate (do not worry if some of the sugar floats up, it will eventually settle back down to the bottom.
• Place pie plate in a deep roasting pan; fill roasting pan with enough water to come halfway up the sides of the pie plate.
• Bake for 35 to 40 minutes until a knife inserted in center comes out clean.
• Cool flan on wire rack for 30 minutes, cover, and cool in refrigerator at least 6 hours or overnight.
• To serve, run a knife around edge and invert on a serving dish.

VANILLA AND LIME FLAN

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

VANILLA FLAN WITH BUTTERSCOTCH SAUCE

Steps:

• In medium saucepan heat half-and-half and vanilla bean over medium heat until steaming (140 degrees F to 145 degrees F), about 3 minutes (too hot to insert a finger for more than a moment). Remove from heat; cover. Steep for 15 minutes.
• Position rack in lower third of oven. Preheat oven to 350 degrees F. In small bowl combine brown sugar and 1/4 tsp. of the salt, pinching and mashing to eliminate lumps. Spoon mixture into 9-inch deep pie plate. Pack into firm, even layer.
• Remove bean from half-and-half (let cool if hot to handle); cut bean lengthwise. With point of small knife, scrape seeds from bean and add to half-and-half. Briefly reheat mixture for 1 to 2 minutes, just to steaming.
• In large bowl whisk eggs, granulated sugar, and remaining 1/4 tsp. salt. Gradually whisk in warm half-and-half until well-combined.
• Slowly pour egg mixture in pie plate over brown sugar. Some sugar may float up but will settle to bottom eventually.
• Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate. Bake 35 to 40 minutes or until a knife inserted in center comes out clean.
• Carefully remove pie plate from roasting pan. Cool on wire rack 30 minutes. Cover and refrigerate at least 6 hours or overnight. To serve, gently run a thin metal spatula or knife around edge of flan. Invert onto serving plate. Makes 8 servings.